THE CHILE PEPPER BIBLE (Robert Rose, 2016, 448 pages, ISBN 978-0-7788-0550-2, $29.95 CAD paperbound) is by Judith Finlayson, longtime food journalist and cookbook author. Her book covers every aspect of chile peppers, including history, cultural features, and international signature dishes. "Chile" refers to capsicums in general, whether they are hot or not: the concentration of capsaicin depends on a wide range of variables and are covered with Scoville units. She's got 250 recipes covering an international range of classics, and from sweet peppers to fiery and stuff in between. Richly illustrated with compelling photos. Preps come from Mexico, Middle East, China, and Thailand for the most part, although Italy, France, Spain, Africa, India also get their due. Preparations have their ingredients listed in both metric and avoirdupois measurements.
Audience and level of use: Indonesian fried rice, Castilian garlic soup, paella, Cuban hash, Cape Verde sausage stew, kimchi, chile chocolate pots, spinach and tomato dal.
The downside to this book: nothing much really, but I hope that the paperbound book stands up to the wear and tear that it will see.
The upside to this book: the index entries are coded for G (gluten-free), V (vegetarian), and Vg (vegan).
Quality/Price Rating: 89.